Ingredients
Cheese Ball Base
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2 packages (8 oz each) cream cheese, softened
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1 cup shredded mozzarella or Monterey Jack
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½ cup grated Parmesan cheese
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½ cup frozen chopped spinach (thawed and squeezed dry)
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½ cup chopped marinated artichoke hearts (drained)
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2 tablespoons sour cream
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1 tablespoon mayonnaise
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1 teaspoon garlic powder
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½ teaspoon onion powder
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¼ teaspoon crushed red pepper flakes (optional)
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Salt and black pepper to taste
For Coating
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½ cup chopped pecans or walnuts
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2 tablespoons fresh parsley, finely chopped
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½ teaspoon paprika (optional)
For Serving
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Crackers
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Pretzels
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Crostini
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Raw veggie sticks
Instructions
Step 1: Prepare Ingredients
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Thaw the spinach and squeeze out as much moisture as possible.
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Drain and finely chop the artichoke hearts.
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Soften the cream cheese at room temperature.
Step 2: Mix the Base
In a large bowl, combine:
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Cream cheese
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Mozzarella
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Parmesan
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Spinach
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Artichokes
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Sour cream
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Mayo
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Garlic powder, onion powder, red pepper flakes
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Salt and pepper
Mix until well combined and smooth. Use a hand mixer for extra creaminess.
Step 3: Shape and Chill
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Scoop the mixture onto a sheet of plastic wrap.
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Shape into a ball using your hands.
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Wrap tightly and refrigerate for at least 2 hours, or overnight.
Step 4: Coat the Cheese Ball
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In a small bowl, mix chopped nuts, parsley, and paprika.
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Unwrap the chilled cheese ball and roll it in the coating mix.
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Gently press coating onto all sides until fully covered.
Step 5: Serve
Place on a platter with an assortment of crackers, chips, and veggies. Serve chilled or at room temperature.